Kimchi-chorizo topping on baked potato

I love when I hear the following response… “oooh…kimchi”. I also love when someone says, “no thanks…”, then 5 minutes later, they come by and say “ok…” and the response is positive, “mmmm…that is delicious”. However, many people are not sure how to eat kimchi except just by itself, although it makes a great topping, side dish, condiment, etc.

The following is one idea and I’ll be listing some more in the following days:

Great use as a topping on a baked potato.
1) Preheat oven to 400 degrees. Clean and pat dry the potatoes. Brush some olive oil and salt onto the skin of the potato. Place in the oven for about an hour at 400 degrees.

2) While that’s baking, chop up the kimchi and some chorizos (any other meat or non-meat ingredient can be used). Use olive oil to saute them together (first put the chorizo in, then a few minutes later, throw the kimchi in with it) and because they both are such bold flavors, I needed nothing else. Keep warm.

3) After about an hour, take out the potatoes and cut out a long, slender pocket on the top of the potato. In it, please a slice of butter, lay a good portion of the kimchi-chorizo topping into it. Place a dollop of sour cream to sit on top and sprinkle with copped up chives. Again, the other ingredients are optional but I used a little bit of the sour cream and chives to add a bit of color (good for entertaining guests).

Enjoy!